Mini Raspberry swirl Cheesecakes

Hi everyone! I have been quite addicted to Pinterest lately and as I was browsing the food & drink section I came across this recipe and I knew I had to try it, since I loveee cheesecakes and this was a bit of a different take on it.


The original recipe makes 32 cupcakes, but that was way too much, as I knew I would undoubtedly eat them all myself, so I halved the recipe. The raspberry topping added a touch of raspberry flavour completely transforming the flavour of the cheesecakes adding a tangy hint to them, as well as providing an eye-catching pop of colour, so they not only tasted delicious, they also looked great, so would be good to serve to friends or family and would really impress at a dinner party.

Preheat the oven to 163 celcius (320 farenheit) and line the cupcake pans with cupcake cases.

Combine the digestive biscuits and the melted butter and sugar in a bowl and stir them until it is all blended and the ingredients are all moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake case. Bake this until it is set, which usually takes about 5 minutes.

For the cheesecake filling, beat the cream cheese until fluffy and blend in the sugar until it is smooth. Mix in the salt and vanilla and beat in the eggs one at a time mixing well after each addition.

Spoon 3 tablespoons of this cheesecake filling over the biscuit base in each cupcake case.

To make the raspberry topping just combine the raspberries and sugar in a blender or food processor until it is smooth. Then pour this through a fine sieve to get rid of the seeds.

Dot about 1/2 teaspoon of the raspberry topping in a few dots over the cheesecake filling.

To create the swirl effect, using a toothpick or wooden skewer lightly drag them through the dots and swirl them around to create the marbled effect.

Bake the filling until it is set, about 22 minutes and make sure to rotate the pan halfway through baking to ensure they get an even bake.

Once you remove them from the oven, let them cool to room temperature and then transfer them to the fridge to cool for at least a couple of hours because nobody likes warm cheesecakes! 

Ingredients:


For the crust:
1 1/2 crushed digestive biscuits
4 tablespoons melted butter
3 tablespoons sugar


For the cheesecake filling:
2lbs Cream cheese
1 1/2 cups sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs


For the raspberry topping:
6oz fresh raspberries
2 tablespoons sugar

Here is the link to the original recipe from Annie's Eats

  http://itsbakingtime.blogspot.com/2011/12/mini-raspberry-swirl-cheesecakes.html

SoNo Cheesecake

Recipe from The SoNo Baking Company Cookbook by John Barricelli (Clarkson Potter, 2010)
makes one 9-inch cheesecake, serves 10Cheesecake was always my father Joseph's favorite dessert. I'm sure he would have loved my version of the classic New York-style favorite that sits atop a nutty pistachio-flavored crust and is topped with seasonal fresh fruit. It is one of our all-time best-selling desserts. Here, we use raspberries, but feel free to try strawberries, blueberries, or kiwi. The combination of vanilla paste (vanilla seeds suspended in glycerin, sold at culinary specialty stores) and vanilla extract makes for a strong infusion of flavor.

Pistachio Graham Cracker Crust

• ¼ cup shelled, unsalted pistachios
• ¼ cup granulated sugar
• ¼ teaspoon coarse salt
• 1 ¼ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted and cooled

Filling

• 2 pounds cream cheese, at room temperature for at least 6 hours
• 1 1/3 cups granulated sugar
• ½ teaspoon coarse salt
• 2 teaspoons pure vanilla extract
• 1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
• 5 large eggs, at room temperature
• 2/3 cup sour cream
• ½ cup apricot jam
• ½ cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
• 3 (1/2-pint) containers raspberries
• Confectioners' sugar, for dusting (optional)

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1. Preheat the oven to 300°F. Bring water to a boil for a water bath. Butter the bottom and sides of a 9 by 2-inch cake pan; set aside.2. To make the crust: In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground. Transfer to a large bowl, add the graham cracker crumbs and butter, and mix to combine. Press the graham cracker mixture over the bottom of the buttered pan. Set aside.
3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes.
4. Turn the mixer to low and beat in the eggs one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended.
5. Place the cake pan in a roasting pan. Pour the cream cheese mixture into the cake pan-it will come all of the way to the top of the pan. Place the roasting pan in the oven and pour in the boiling water to come about ½ inch up the sides of the cake pan. Bake until the filling is set but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes. Remove from the water bath and let cool to room temperature. Chill for 4 to 6 hours, or overnight, in the pan.
6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust. Invert the pan onto a 9-inch cake round or large plate. Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom. In a small saucepan, warm the strained jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the cheesecake with the strained jam. Cover the top of the cake with a single layer of raspberries. Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the side of the cake. Dust with confectioners' sugar, if desired.
TECHNIQUE TIP: Cheesecakes are traditionally made in springform pans wrapped in aluminum foil and placed in a water bath. Water often leaks into the pans, creating a soggy crust. Instead, as with this recipe, try making cheesecakes in a regular cake pan to ensure that water won't leak into the pan. To serve the cake, remove it from the refrigerator, then heat it over a flame or electric element just enough to warm the sugar and butter in the crust; invert the pan and the cake will release easily.   http://www.projectfoodie.com/cookbook-recipes/recipe/sono-cheesecake.html?utm_source=crowdignite.com&utm_medium=referral&utm_campaign=crowdignite.com